Difficulty: Intermediate
Hull and rinse the strawberries, then blend them into a puree. Strain to remove seeds and pulp for a smooth coulis.
In a large bowl, whisk the heavy cream and whipped cottage cheese until smooth. Fold in the strawberry coulis.
Soften the gelatin sheets in cold water.
In a saucepan, combine the caster sugar with 1 tablespoon of water. Bring to a boil and cook for 1 minute. Remove from heat, add the drained gelatin, and stir until dissolved. Let cool slightly.
Gradually pour the syrup into the coulis mixture while whisking continuously. Add the bitter almond essence and whisk again. Refrigerate for about 30 minutes until it begins to set.
Meanwhile, beat the egg whites to stiff peaks in a clean bowl. Gradually add the vanilla sugar and continue beating until glossy and firm. Gently fold the chilled strawberry mixture into the meringue at low speed until fully incorporated and smooth.
Pour into a decorative mold, smooth the top, and refrigerate for at least 12 hours.
To unmold, briefly dip the mold in hot water. Transfer to a serving platter and garnish with fresh strawberries and mint sprigs.
Serve with vanilla custard for an extra touch of indulgence.
